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1 1/2 pounds Asian eggplant
2 tablespoons chicken or vegetable stock, or substitute water
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegar
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
3 garlic cloves, minced
1 tablespoon minced ginger
1 teaspo0n cornstarch
1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon cayenne pepper
Scallions, thinly sliced, for garnish
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